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Vegetarian Taco Salad

Taco salad made with spicy roasted sweet potatoes, avocado, tortilla chips and avocado-cilantro dressing.

Ingredients

Scale
  • 1 ½ teaspoons chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 2 large sweet potatoes, peeled and diced
  • 2 teaspoons olive oil
  • 34 cups romaine lettuce or mixed greens, chopped
  • ½ cup cilantro leaves
  • 6-ounce can Mexican corn, drained
  • ½ cup cooked black beans
  • 1 avocado, pitted and sliced
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup shredded sharp cheddar or Mexican cheese
  • 30 corn tortilla chips, lightly crushed
  • Fresh lime wedges, salsa ranch or cilantro avocado dressing*

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine chili powder, smoked paprika, cumin, salt and pepper.
  3. Place sweet potato chunks on a baking sheet. Drizzle with oil and sprinkle with spice mixture. Mix until sweet potatoes are evenly coated with oil and spices. Bake for 15-20 minutes, until potatoes are fork-tender and crispy on the outside.
  4. To make salad, place romaine or mixed greens and cilantro leaves in a large bowl or on a platter. Top with sweet potatoes, corn, black beans, avocado, tomatoes, cheese and tortilla chips. Drizzle salad with fresh lime juice, salsa ranch and/or cilantro avocado dressing.

Notes

Cooking Tip: To make into a meaty taco salad, add ½-pound cooked ground beef, chicken or turkey taco meat.

Dressing Recipe: For a quick and simple salsa racnch dressing, mix together equal parts ranch dressing and salsa. To make cilantro avocado dressing, blend together 1 pitted and peeled avocado, ¼ cup plain Greek yogurt, ¼ cup olive oil, 1 cup cilantro leaves, zest and juice of 1 medium lime, 1 peeled clove garlic, 1 teaspoon granulated sugar and ½ teaspoon coarse salt until smooth and creamy.

Nutrition

Keywords: healthy, easy, spicy, roasted, vegetarian, tacos, quick

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